Green Smoothie Cheesecake
A vibrant and creamy cheesecake infused with the fresh flavors of a green smoothie, combining healthy greens with rich, smooth textures for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted coconut oil
- 2 cups cream cheese, softened
- 1 cup spinach leaves, tightly packed
- 1/2 cup kale leaves, stems removed
- 3/4 cup Greek yogurt
- 1/2 cup honey or maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup almond milk
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted coconut oil until evenly mixed. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a blender, blend spinach, kale, almond milk, and lemon juice until smooth.
- In a large mixing bowl, beat the cream cheese until creamy and smooth.
- Add Greek yogurt, honey (or maple syrup), vanilla extract, and blend the green smoothie mixture; beat to combine well.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For an extra burst of flavor, top with fresh berries or a drizzle of honey before serving.
Find it online: https://seasonedrecipe.com/green-smoothie-cheesecake/